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Leila Yasmín Garipe, Bárbara Bravo, Mariana Fernández

    Acta Gastroenterologica Latinoamericana
    |June 8, 2017
    PubMed
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    Many food establishments lack gluten-free options, posing a challenge for celiac disease patients. A significant number of eateries failed to offer even one gluten-free dish and lacked proper safety measures to prevent cross-contamination.

    Area of Science:

    • Gastroenterology
    • Public Health
    • Food Science

    Background:

    • Celiac disease is an autoimmune disorder requiring a strict gluten-free diet for management.
    • Adhering to a gluten-free diet presents significant daily challenges for patients.
    • The availability and safety of gluten-free processed foods in local eateries are critical for patient well-being.

    Purpose of the Study:

    • To assess the variety of gluten-free processed food options available in local eateries.
    • To evaluate the food safety practices related to gluten-free offerings in different socioeconomic neighborhoods of Buenos Aires, Argentina.

    Main Methods:

    • A cross-sectional study was conducted using direct and indirect assessments of food establishments.
    • Standardized assessments evaluated dish offerings, food elaboration, storage, and distribution processes.

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  • Data were collected from 112 food locals across high, middle, and low economic status neighborhoods.

    • Main Results:

    • Approximately 25-30% of food locals offered no gluten-free dishes, with no significant difference across economic strata.
    • Adequate elaboration, storage, and distribution of food were infrequent, with rates below 20% across all neighborhoods.
    • A notable lack of compliance with safety measures to prevent gluten cross-contamination was observed.

    Conclusions:

    • A substantial proportion of food locals do not provide any gluten-free options, impacting dietary adherence for celiac patients.
    • Inadequate food safety practices, including cross-contamination risks, are prevalent in food establishments.
    • Improvements in gluten-free food availability and safety protocols are urgently needed in the food service sector.